Roasts: Roast Beef and Yorkshire Pudding

Dec 29, 2003 An excellent idea to use garlic powder. Never come across until now. We use English mustard powder, ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting, it's a good idea to get rid of the metal rack, and replace it with various washed, peeled (or unpeeled), halved vegetables: potatoes, parsnips, carrots, turnips will do. Just enough to raise the meat from the bottom of the roasting pan. This adds flavour, and stops the meat drying out. These are not intended to be served at table, although uses can be found for them. Remember also to steam potatoes, until a knife begins to go in easily, then set them aside to cool awhile. Then roast them in pre-heated beef dripping.

—Peter McGrail 

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